Pork, Black Garlic and Herb Sausages with Creamy Garlic Mushroom Orecchiette and Pesto

Preheat your grill or grill pan to medium-high heat.
Grill the pork, black garlic, and herb sausages until they are cooked through and have nice grill marks, about 4-5 minutes per side depending on thickness. Set aside and keep warm.

While the sausages are grilling, bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant. Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, allowing the sauce to thicken slightly.
Stir in the grated Parmesan cheese and season with salt and pepper to taste. Add the cooked orecchiette to the skillet and toss to coat the pasta in the creamy garlic mushroom sauce.

Divide the creamy garlic mushroom orecchiette among four plates. Slice the grilled sausages and place them on top of the pasta.
Drizzle each plate with a tablespoon of pesto. Garnish with fresh basil leaves if desired.

Serve the creamy garlic mushroom orecchiette with roasted pork, black garlic, and herb sausage immediately.
Enjoy this delicious and hearty meal!